Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, three cheese eggplant lasagna. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
You have to try this recipe, it's very good and Gluten free. Leave a comment below, let me know what you think. Don't forget to Subscribe for more videos. This three cheese pasta-less vegetarian lasagna is the happy result of one of my latest creations.
Three Cheese Eggplant Lasagna is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Three Cheese Eggplant Lasagna is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook three cheese eggplant lasagna using 11 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Three Cheese Eggplant Lasagna:
- Take 2 stick butter or margarine
- Make ready 1 tsp garlic powder
- Prepare 1 tsp Italian seasoning
- Take 3 medium eggplants
- Prepare 32 oz container of ricotta cheese
- Prepare 2 cup shredded mozzarella cheese
- Prepare 1/2 cup grated parmesan cheese
- Get 2 eggs
- Get 2 tsp dried parsley
- Get 1 can or jar of your favorite sauce (15 ounces or so)
- Take 1 salt and pepper to taste
Have you ever tried eggplant lasagna? Don't worry this recipe has much more than eggplant. I don't know at what point lasagna became too commonplace, too normal, too ordinary, but it did. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor.
Steps to make Three Cheese Eggplant Lasagna:
- Slice eggplant lengthwise. You can peel them or leave the skins on. Slice eggplant to 1/4 inch thickness
- Melt butter and combine the garlic powder and Italian seasoning. (Or whichever herbs and flavors you like.)
- Brush both sides of the eggplant with the melted butter mixture.
- Grill eggplant in small batches until all the pieces are translucent and cooked through. Put on a plate and allow to cool so you are able to handle them.
- Preheat oven to 350°.
- In large bowl mix ricotta, parsley, parmesan, and one cup of the mozzarella cheese. Add salt and pepper to taste. Add eggs and mix well.
- Pour 1/3 of sauce in bottom of 8x8 baking pan.
- Place eggplant slices on the sauce to make your first layer. Make sure pieces are close together or overlapping slightly.
- Spread some of the cheese mixture over the eggplant to make your next layer.
- Add a layer of eggplant and a cheese layer. (You may have extra cheese leftover, you can stuff some pasta with it.)
- The last layer should be eggplant and then pour the sauce over the top to cover it.
- Then top with a cup of shredded cheese. (Or more if you like it cheesy)
- Bake for 20-30 minutes or until cheese is melted and it is hot and bubbly around the edges of the pan.
- Let cool for 5-10 minutes to make it easier to cut and so it stays together.
- Goes great with garlic bread and a salad!! Manga!! Enjoy!!
I don't know at what point lasagna became too commonplace, too normal, too ordinary, but it did. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor. Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Eggplant Lasagna With Ricotta Cheese The Spruce Eats. Low-fat Eggplant Lasagna without lasagna noodles Unicorns In The Kitchen.
So that’s going to wrap this up for this special food three cheese eggplant lasagna recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
